The second part of the weekend resided in celebrating my roommates birthday. Since her birthday was on a weekday we celebrated on Sunday. We went to Newport and rented bikes to cruise down the coast in a gorgeous 84 degree weather. The sun was shining but the coastal wind was blowing gentle enough for it to be soothing.
One of my favorite things to do is to look out into the ocean and be reminded of how small I am and wonder why I don’t go as often as I should. As we ate, we watched as the sun slowly set while listening to Jon Thurlow, Bethel, and Shane and Shane.
When the actual birthday date arrived, I thought of making the chocolate cake with tayberry jam. I made the same cake in the form of the Hydrangea Cake but this time, decided to use real roses to go on top.
The chocolate cake is the same one I’ve used for many different occasions. In addition to the Hydrangea cake, I’ve used it as the Chocolaty Chocolate Sprinkles Cake, S’mores Cake, and the Chocolate Cake with Buttercream Roses.
To begin the decoration, I used my swiss meringue buttercream, the same one I used for the Hydrangea cake. I frosted the outside until no crumbs were visible through the outside of the cake.
To start the assembly, I cut the roses short, leaving only about a one to two inch stem. Arrange it in a circle around the boarder of the cake. If there are some petals that aren’t in the best shape, simply pluck it out.
Once you have the first layer going, lay on the second! To help the roses stick in place, I recommend putting a blog of buttercream in the middle after the first layer is done. That way, it will hold down the first layer and you can stick the stems directly into the buttercream for the second layer.
Once the second layer was finished, I was only able to fit three more roses to complete the cake. I hid a couple rose leaves into the bundle to add some dimension.
The roses are SO PRETTY!!!
Happy happy 21st birthday to my sister Eunice. You are such a beautiful woman of Christ, both inside and out. I thank God for placing you in my life so I may strive for a stronger relationship with Him! Happy birthday!! <3
recipe from Ina Garten, Food Network
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Preheat the oven to 350 degrees F. Butter and flour two 8-inch x 2-inch round cake pans. Line the bottom with parchment paper.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Swiss Meringue Buttercream
recipe from Global Sugar Art
1 c egg whites (about 6-7 eggs)
2 c sugar
2 tsp vanilla
2 c unsalted butter (soft but still cool)
1 and 1/2 c Crisco
2 and 2/3 c sifted powdered sugar
Combine fresh egg whites, sugar and vanilla in mixing bowl. Mix over a double broiler with a whisk until mixture reaches 140-160 degrees Farenheit (60-71 degrees Celsius). Place bowl on mixer with whip attachment and beat until stiff peaks form and cooled.
Slowly add pieces of butter, followed by shortening. The mixture will fall apart and look curdled, like cottage cheese. This is EXPECTED and just continue beating and the buttercream will come back together. Stop mixer and add the sifted powdered sugar and beat with whip again for 2-3 minutes until smooth. Use the gel coloring to color until you have reached the desired color. Keep unused icing refrigerated 2 weeks or freeze.